MR NICHOLAS NDARU NDUTI
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EDUCATION | |||
Qualification | Area of Specialization | Institution | Year |
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MASTERS OF SCIENCE (M.SC.) | FOOD SCIENCE AND TECHNOLOGY | UNIVERSITY OF NAIROBI (KENYA) | 2010 |
BACHELOR OF SCIENCE (BSC) | FOOD SCIENCE AND TECHNOLOGY | EGERTON UNIVERSITY (KENYA) | 2005 |
O LEVEL/EQUIVALENT | KCSE | SIAKAGO BOYS HIGH SCHOOL (KENYA) | 1997 |
WORK EXPERIENCE | ||
Period | Position | Institution |
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OCTOBER 2014 - TO DATE | ASSISTANT LECTURER | TECHNICAL UNIVERSITY OF KENYA (KENYA) |
JUNE 2008 - SEPTEMBER 2014 | FOOD SCIENTIST | MINISTRY OF AGRICULTURE (KENYA) |
OCTOBER 2012 - APRIL 2013 | RESEARCH INTERN | LAWSON RESEARCH INSTITUTE, ST. JOSEPH HOSPITAL - ONTARIO (CANADA) |
CURRENT RESEARCH PROJECTS | ||
Title | Area | |
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Bioavailability of zinc and iron as is influenced by spontaneously fermented kimere made from pearl millet in Kenya. | Food science and technology |
PROFESSIONAL AFFILIATIONS AND SOCIETIES |
Member, KAAD scholars association of East Africa |
Member, Alumina Portal Kenya chapter |
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